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    Home » Recipes » Cookies, Candies & Bars

    Chocolate Marshmallow Cookies

    Published: Aug 2, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 6 Comments

    By Kevin Williams

    The Amish and baked goods, like these chocoalte marshmallow cookies,  are essentially synonymous. Their rich baking tradition likely ties into their history of self-sufficiency.  The Old Order Amish historically have had to scratch a living out of whatever they had on hand and that meant using the building blocks of baking: butter, flour, sugar, eggs, maybe molasses, and brown sugar. So Amish cooks had to be creative to come up with many different methods of baking.  And as they have moved away from the insular self-sufficiency which once defined them their creative baking has branched out to include chocolates, marshmallow, nuts, and citrus, all items relatively new to the Amish culinary tradition.

    Chocolate Marshmallow Cookies

    Chocolate Marshmallow Cookies
     
    Print
    Ingredients
    • 1 cup shortening
    • 2 cups sugar
    • 2 eggs
    • 2 tsp. vanilla
    • 4 cups flour
    • 1 tsp. baking soda
    • 1 tsp. salt
    • ⅔ cup cocoa powder
    • 1 cup thick sour milk
    • 36 big marshmallows, cut in half
    •     FROSTING
    • 6 Tbsp. butter or margarine, melted
    • ¼ cup cocoa powder
    • 1 tsp. vanilla
    • 3½ cups powdered sugar
    • 5-6 Tbsp. milk
    Instructions
    1. In a medium bowl, stir together the flour, baking soda, salt and cocoa powder.  Set aside.  Beat together the shortening, sugar, eggs and vanilla until fluffy.  Add flour mixture alternately with the sour milk.  Drop batter by spoonful onto greased baking sheet. Bake at 350 degrees F for 8 minutes.  Top each cookie with a marshmallow half and return to oven for 2 minutes to soften.Combine all ingredients and beat together until smooth.  Once cookies are cooled, spread over tops covering marshmallows.
    2. **sour milk: Place 1 Tbsp. lemon juice or vinegar in measuring cup.  Fill with milk to make one cup.  Let sit at room temperature for 15 minutes.  Should be thick and lumpy.**
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    « The Amish and Summer Birding (and a bonus recipe)
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Deb

      August 02, 2012 at 4:03 pm

      Do you have to use the sour milk could you use regular milk or something else?

      Reply
      • lorraine stoddard

        August 06, 2012 at 2:53 pm

        I was wondering the same thing.

        Reply
    2. Theresa

      August 03, 2012 at 3:53 pm

      I will make these too when it's cooler.

      Reply
    3. Vanessa Z

      August 05, 2012 at 12:17 pm

      Oh my, I shouldn't have looked! Now I am wanting some of these. They look delicious.

      Reply
    4. kentuckylady717

      August 06, 2012 at 6:10 pm

      These look wonderful.....and I sure want to make these.....
      Thanks for sharing this recipe with us...and I entered the contest too.....

      Reply
    5. Amber L

      August 15, 2012 at 1:56 pm

      My family would love these as soon as I make them they are going to be hooked thanks for sharing these tasty looking cookies

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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